Buffalo Chickpea Salad with Tahini Ranch Dressing Recipe

Introduction

This Buffalo Chickpea Salad is a vibrant and flavorful dish that combines spicy buffalo chickpeas with fresh vegetables and a creamy tahini ranch dressing. It’s a hearty, plant-based meal perfect for lunch or a light dinner.

Ingredients

• 3 heads romaine lettuce
• 1/2 cup tomatoes, chopped
• 1/4 cup chopped red onion
• 1/2 cup shredded carrots
• 1/2 cup chopped celery
• 1/2 cup hot sauce
• 1 tbsp avocado oil (or olive oil)
• 1 tbsp dried chives
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• 1/4 tsp sea salt
• 1/8 tsp dill
• 2 cans chickpeas (1 15 oz can each, drained and rinsed)
• 6 tbsp tahini
• 1/2 cup water
• 2 tbsp apple cider vinegar
• 1 tbsp dried chives
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/4 tsp dried dill

Instructions

1. Step 1: Preheat a large skillet over medium heat.
2. Step 2: In a bowl, combine the hot sauce, avocado oil, dried chives, smoked paprika, garlic powder, dried parsley, sea salt, and dill. Stir well to create the buffalo sauce.
3. Step 3: Rinse and drain the chickpeas. When the skillet is hot, add the chickpeas and buffalo sauce. Stir well to coat evenly.
4. Step 4: Cook the buffalo chickpeas over medium heat for 5 to 7 minutes, stirring occasionally, until the sauce thickens and remains separated when you drag a spoon through the skillet.
5. Step 5: While the chickpeas cook, prepare the tahini ranch dressing. In a bowl, combine tahini, water, apple cider vinegar, dried chives, sea salt, garlic powder, dried parsley, and dried dill. Stir continuously; the mixture may seem separated at first but will thicken after about 5 minutes.
6. Step 6: Chop the romaine lettuce, red onion, and celery. Slice the tomatoes.
7. Step 7: To serve as wraps (optional): If using wraps, warm them on a skillet for 30 seconds or microwave for 10-20 seconds to make them pliable. Add some tahini ranch, veggies, and buffalo chickpeas to each wrap. Fold in the sides and roll tightly or fold in half like a taco. Secure with toothpicks if needed.
8. Step 8: To serve as a salad: In a large bowl, combine the lettuce, chopped vegetables, buffalo chickpeas, and drizzle with the tahini ranch dressing. Toss gently to combine and serve immediately.

Tips & Variations

• For extra protein, add grilled tofu or shredded chicken to the salad or wraps.
• Adjust the heat by using more or less hot sauce depending on your spice preference.
• Use fresh herbs like chopped parsley or chives if available for a brighter flavor.
• Swap romaine with spinach or kale for a different texture and added nutrients.
• If tahini is too thick, thin the dressing with a little more water or lemon juice.

Storage

Store leftover buffalo chickpeas and tahini ranch dressing separately in airtight containers in the refrigerator for up to 3 days. Keep the lettuce and other fresh vegetables stored separately and assemble the salad or wraps just before serving to maintain freshness. Reheat chickpeas gently in a skillet or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas straight from the can?

Yes, just be sure to drain and rinse them well to remove excess sodium and improve flavor before cooking.

Is this recipe vegan?

Yes, all ingredients in this recipe are plant-based, making it suitable for a vegan diet.

Buffalo Chickpea Salad with Tahini Ranch Dressing Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

A vibrant and flavorful Buffalo Chickpea Salad featuring spicy buffalo-seasoned chickpeas, fresh vegetables, and a creamy homemade tahini ranch dressing. This nutritious and satisfying vegetarian meal is perfect for a healthy lunch or dinner.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 3 heads romaine lettuce
• 1/2 cup tomatoes, chopped
• 1/4 cup chopped red onion
• 1/2 cup shredded carrots
• 1/2 cup chopped celery

Buffalo Chickpeas

• 2 cans chickpeas (1 15 oz can each), drained and rinsed
• 1/2 cup hot sauce
• 1 tbsp avocado oil (or olive oil)
• 1 tbsp dried chives
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• 1/4 tsp sea salt
• 1/8 tsp dried dill

Tahini Ranch Dressing

• 6 tbsp tahini
• 1/2 cup water
• 2 tbsp apple cider vinegar
• 1 tbsp dried chives
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/4 tsp dried dill

Instructions

1. Preheat skillet: Preheat a large skillet over medium heat to prepare for cooking the chickpeas.
2. Make buffalo sauce: In a bowl, combine the hot sauce, avocado oil, and spices (dried chives, smoked paprika, garlic powder, dried parsley, sea salt, dill). Stir well to blend the flavors.
3. Prepare chickpeas: Rinse and drain the chickpeas thoroughly. Add the chickpeas and buffalo sauce mixture to the preheated skillet, stirring well to coat evenly.
4. Cook chickpeas: Cook the buffalo chickpeas over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens and remains separated when a spoon or spatula is drawn through the skillet.
5. Make tahini ranch dressing: While chickpeas cook, combine tahini, water, apple cider vinegar, dried chives, sea salt, garlic powder, dried parsley, and dill in a bowl. Stir continuously until the dressing comes together, then let it sit for 5 minutes to thicken.
6. Prepare vegetables: Chop the lettuce, red onion, celery, and slice the tomatoes to prepare the fresh salad base.
7. Optional wrap preparation: If using wraps, warm them on a skillet for 30 seconds or in the microwave for 10-20 seconds to increase pliability. Assemble the wraps by layering tahini ranch dressing, vegetables, buffalo chickpeas, and other desired toppings. Fold the wrap in half or roll tightly, securing with toothpicks if needed.
8. Assemble salad: In a large bowl, combine chopped lettuce, vegetables, buffalo chickpeas, and top with tahini ranch dressing. Toss gently to combine thoroughly before serving.

Notes

• For a spicier salad, increase the amount of hot sauce used in the buffalo chickpeas.
• You can substitute avocado oil with olive oil or another neutral oil if preferred.
• Letting the tahini ranch dressing sit allows it to thicken and develop a creamier texture.
• This salad can be served as a fresh bowl or wrapped in tortillas for a handheld meal.
• Ensure chickpeas are well rinsed and drained to reduce excess sodium and improve texture.
• For gluten-free option, use gluten-free wraps or serve as a salad without wraps.

Keywords: Buffalo Chickpea Salad, vegetarian salad, spicy chickpeas, tahini ranch dressing, healthy lunch, plant-based protein